Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Incorporate 2 large eggs one at a time, then stir in 1 teaspoon of pure vanilla extract.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt in a separate bowl.

Gradually fold the dry ingredients into the wet mixture until just combined.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Drop generous amounts of dough onto the prepared baking sheets, leaving enough space between each cookie.

Bake for 10-12 minutes until edges are lightly golden, then cool for 5 minutes.

Drizzle lemon curd on each cookie, sprinkle granulated sugar on top, and use a kitchen torch to caramelize the sugar.